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Ingredients
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Arancini Rice Base
Chicken Bolognese Filling
Truffle Fondue
Method
Arancini Rice Base Preparation
- 1
Cook the Rice
In a large saucepan, heat olive oil over medium heat. Add chopped onion and garlic; sauté until translucent. Add Arborio rice and stir for 2 minutes. Gradually add chicken broth, one cup at a time, stirring frequently, until rice is creamy and al dente (about 20 minutes).
- 2
Finish the Rice
Remove from heat and stir in grated Parmesan cheese, beaten egg, salt, and black pepper. Spread the mixture onto a baking sheet to cool completely.
Chicken Bolognese Filling Preparation
- 3
- 4
Cook the Chicken
Add ground chicken to the skillet and cook until browned. Stir in diced tomatoes, frozen peas, oregano, salt, and black pepper. Simmer for 15 minutes, stirring occasionally. Let cool.
Truffle Fondue Preparation
- 5
Make the Fondue
In a small saucepan, combine cream cheese and heavy cream over low heat. Stir until creamy and smooth. Add grated Parmesan cheese, truffle oil, salt, and pepper. Stir until well combined and warm.
Assembling and Frying Arancini
- 6
Form the Arancini
Once the rice and filling are cooled, take a handful of rice, flatten it in your palm, add a spoonful of chicken Bolognese filling in the center, and mold the rice around it to form a ball. Repeat until all rice mixture is used.
- 7
Fry the Arancini
Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the arancini in batches until golden brown (about 3-4 minutes). Drain on paper towels.
- 8
Serve with Fondue
Serve the hot arancini with truffle fondue on the side for dipping.